This soup freezes well, so freeze it in individual servings so you have it handy. Fennel is a higher potassium vegetable but pairing it with an acceptable potassium vegetable like corn is a great way to safely include it into your diet!
- shrimp shells
- 2 tbsp vegetable oil
- 1 kg frozen corn
- 2 onions/leeks chopped
- 1 celery stalk chopped
- 6 cloves garlic
- 2 cups chopped fennel
- black pepper to taste
- tarragon to taste
- 2 liters cold water
, Sauté shrimp shells in oil until the shells turn pink.
Add onion, celery, garlic, fennel, & corn and sauté until the onions become translucent and the flavour begins to develop.
Add the liquid and bring to a boil.
Let simmer for at least 30 minutes.
Process soup in a blender and strain to remove excess fibers.
Adjust seasonings with freshly ground black pepper and tarragon.
- Calories: 112 KCal
- Protein: 3 g
- Carbohydrates: 22 g
- Fibre: 2.6 g
- Total Fat: 3 g
- Sodium: 16 mg
- Phosphorus: 76 mg
- Potassium: 298 mg
Servings per recipe: 12
Serving size: 2/3 cup
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
2 thoughts on “Corn and Fennel Soup”
What are shrimp shells? Thank you.
Shrimp shells are the outer part of the shrimp.